These Hazelnut Banana Cream Pie Squares are without a doubt one of my top favorite recipes of mine! It’s creamy, banana-y, bold in flavor and absolutely scrumptious!
They’re inspired by a super tasty banana pudding smoothie I once had at B’gabs Goodies in Chicago. It taste exactly like banana cream pie (an all time favorite of mine) and it was made out of just a few simple and delicious ingredients: banana, dates, cashews, cinnamon, vanilla and maple syrup.
With those ingredients in mind, I came up with a seriously delicious banana cream pie recipe and then I upgraded that recipe to these decadent pie squares. Instead of cashews, I make this delicousness with roasted hazelnuts. Hazelnuts have such a wonderful, distinct flavor that pairs sooo well with bananas. It’s really something quite special.
It all starts with a Hazelnut Nutella Oat Crust, then a layer of Banana Slices, then the creamy Hazelnut, Banana and Date Filling, and then a final layer of Homemade Whipped Cream and more Banana Slices!
The Homemade Whipped Cream is made from just ONE Ingredient: Coconut Cream! The pure, fresh coconut flavor really ties this decadent dessert together!
This recipe is completely vegan, gluten-free, refined sugar-free and almost raw.
Hazelnut Banana Cream Pie Squares (V/GF)
These Hazelnut Banana Cream Pie Squares are creamy, banana-y, bold in flavor and absolutely scrumptious! They're also completely vegan, gluten-free, refined sugar-free and almost raw!
- 1 cup gluten-free rolled oats
- 1 cup raw hazelnuts
- 3 tbsp coconut sugar
- 5 tbsp coconut oil , melted
- 1 tbsp homemade nutella *optional
- 1/4 tsp sea salt
- 4 ripe bananas
- 1 cup raw hazelnuts
- 1/2 cup coconut cream
- 2 medjool dates
- 1/4 cup pure maple syrup
- 1 vanilla extract vanilla extract
- 1 tsp ground cinnamon
- 1 cup (or more for a thick layer) coconut cream , chilled overnight - Use only the cream, not the liquid.
Preheat oven to 350 degrees and add 1 cup of hazelnuts to a baking sheet in a single layer. Bake for 12-15 minutes. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove as much of the skins as you can.
While the hazelnuts are roasting, prepare the crust. Add all of the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
Transfer the crust mixture to a square baking pan and press it into the bottom, forming an even layer. Refrigerate the crust while you're preparing the filling.
Once the hazelnuts are roasted and the skins are removed, place them in a food processor or blender along with TWO bananas and the remaining filling ingredients, process/blend until smooth.
In the meantime, make the whipped coconut cream by beating the coconut cream with an electric mixer for a few minutes until creamy. Set aside until ready for use.
Thickly slice 1 large banana and line on the bottom of the prepared pie crust.
Add all of the pie filling to the crust and smooth out with a spatula, then add a thick layer of the whipped coconut cream and top with another sliced banana and crushed hazelnuts.
Serve immediately and keep leftovers covered in the refrigerator for up to a week. Enjoy!! (: